Hatch Chilies ???????

CAJUNLAWYER

CAJUNLAWYER

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Alright boys, especially Erich, tell me about these and what to do with them. Dying to try them but have no idea what to do with them. I know what to do with Jalapenos but would love to mess with some Hatch peppers. Can one stuff and grill them like jalapeno-maybe par boil and stuff some of the bigger ones like I do with bell peppers? Help!!!
 
You have to grill them until the outer skin is completely scorched, then peel under cold water. The skin comes off easily. These peppers have very mild heat, but the fumes will get to you during the skinning process unless you're doing it outside on a windy day. I do it in the kitchen with a fan to blow the pepper fumes away. You can use the peppers right away or freeze them.

I like them chopped over a plate of grits or in green chile stew using beef, pork, elk, etc. along with hominy or cubed potatoes, sliced carrots, garlic, chili powder, cumin powder, etc.

Just processed a bunch of fresh green chiles last week. These are large peppers and can be stuffed, etc. I've used them for making chile rellenos.
 
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Being from New Mexico, I curious as to what you bought. What did you buy? These chilies can be anhwere from bell pepper to so hot your butt will turn inside out. Green or Red.

I'll tell you how I do them. I wash them. Then I poke holes in them with a knife as some will pop when grilled at high heat. Grill them - keep turning so they don't burn. I let them cool. Peel them. Prepare as you like. Chop them up bag them and freeze them.
 
Preparing chiles for use in recipes starts with roasting. This is usually done in rotating steel mesh cages over a flame source, searing the outer skin of the chile and cooking the flesh. After roasting the scorched skins are stripped off, the cap of the pepper is removed, and the inner seed vein is stripped.

The pepper can then be used in a variety of menu items. A personal favorite is chile relleno, with the cavity of the pepper stuffed with cheese, the stuffed pepper is breaded with batter, and then they are deep fried.

Most other uses call for the peppers to be chopped into small pieces. Probably the most common (and traditional) use is in green chile, a stew or soup made with pork and chiles (many recipes include tomatillos, onions, garlic, spices such as cumin and cilantro) in a sauce started with a roux of water or broth and flour.

Green chile may be served as a stew or soup, or it may be used as a topping for burritos, enchiladas, egg and cheese dishes, beans, rice, and other common menu items.

Probably as many recipes exist for green chile as there are chefs and families making it, and there is probably no absolutely correct method or really wrong way to do it. One of my personal favorites developed over many years has substituted cottontail rabbits for the pork ("the other white meat" don't you know?). We have also enjoyed green chile using venison, elk, and beef in lieu of pork.

The chiles grown in Hatch, New Mexico are well known and generally excellent, and they usually do pretty well here in Pueblo, Colorado (green chile capitol of the world) at our annual Chile and Frijole Festival. During the fall there are chile roasters set up all over the city, as well as the St. Charles Mesa in eastern Pueblo County, with locally grown chiles being roasted by the bushel for locals and folks who drive from a hundred miles around to stock up for the year.

Frozen roasted chiles freeze beautifully and are enjoyed as a staple in our diet.
 
Just had some 2 nights ago.

I grilled them until charred, then popped them in a zip lock bag to let their skins loosen up. After that, they peel super easy.

I was having some grilled bratwurst, which requires onions cooked in my cast iron skillet until starting to caramelize a little bit. I threw the now diced hatch chiles in with the onions and finished frying them just a bit.

I then ate a plateful of bratwurst, smothered with onions and chiles, and accompanied by mashed potatoes.

They are also excellent on pork tacos...or added to posole verde...or.....
 
By the way, there are dozens and dozens of varieties of green chiles, and each will vary in flavor and "heat" depending on climate, soil, and general conditions during the growing season. Anywhere from very mild to radically wild on the palate.

Pueblos, pablanos, Big Jim, many others and all of them have strong followings throughout the southwestern United States. A local farmer I've known for years regularly harvests several varieties and ships to customers as far away as California, practically everything is spoken for a year or more in advance. Huge market and demand.

We usually have at least two varieties in the freezer for different uses all year long.
 
Ματθιας;142051033 said:
Being from New Mexico, I curious as to what you bought. What did you buy? These chilies can be anhwere from bell pepper to so hot your butt will turn inside out. Green or Red.

I'll tell you how I do them. I wash them. Then I poke holes in them with a knife as some will pop when grilled at high heat. Grill them - keep turning so they don't burn. I let them cool. Peel them. Prepare as you like. Chop them up bag them and freeze them.
Click to expand...

I've bought them fresh in Hatch at the festival and also bought them from the local grocery store. All have been green; they do vary slightly in heat, but I've yet to get one that was very hot.
 
Ken Rawlings, the Cowboy Cook, went there and did a great video about them.
 
I had never noticed Hatch chiles until this year. Either I looked around when I ventured out from under my rock, or they've advertised a bit more. Regardless, I decided to try roasting some. I read accounts that they have a unique buttery, smokey flavor. What's not to like, I thought.

I was sorely disappointed. There was little flavor and they had no physical substance - thin and flimsy. I had trouble separating the "meat" from the skins. Considering the amount of liquid they lost, I'm guessing I over-roasted them. Maybe I needed to go hotter and quicker. I may have baked rather than roasted them.

I will check out Kent Rollins' video and probably take another run at this before the season ends. Any advice on what I did wrong, please chime in!
 
I buy them and hang them outside in the sun for a few weeks. It's called Ristra. I tie them together in small batches and let them dry. They turn red when they are dry. I put them in a lot of different foods from eggs to rice and beans. Works great. Research RISTRA and try it.

Here--

What is a Ristra? 13 Things You Should Know – The Spicy Trio
 
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Maddog 521 said:
I buy them and hang them outside in the sun for a few weeks. It's called Ristra. I tie them together in small batches and let them dry. They turn red when they are dry. I put them in a lot of different foods from eggs to rice and beans. Works great. Research RISTRA and try it.

Here--

What is a Ristra? 13 Things You Should Know – The Spicy Trio
Click to expand...

The ristra is the traditional way of storing chiles for use throughout the year. The peppers are hung on a string to dry in the open air. After drying the chiles can be ground using mortar and pestle, making chile pequi which serves as a spice in soups, stews, casseroles, frijoles, enchiladas, papas fritas (fried potatoes), salsa, just about everything.

Chiles can also be canned in the traditional boiling water bath method and Mason jars. Not unusual to see these on breakfast tables as a side dish, can be added to eggs, potatoes, beans, whatever to the individual taste of each person.

Here in Pueblo we have a large Hispanic population (many of the families have been here since long before the first Anglos showed up), many Italians (19th Century immigrants), Eastern Europeans (many Slovenians, locally known as Bojons, largely late 19th and early 20th Century immigrants for the coal mines and steel mill), with influences of multiple Native American tribes (some largely agricultural like the Pueblo culture, some plains tribes, Kiowa, Cheyenne, Apache and others). Naturally, there has been considerable blending of cultures and culinary practices, with many interesting and delightful results.
 
Krogen said:
I had never noticed Hatch chiles until this year. Either I looked around when I ventured out from under my rock, or they've advertised a bit more. Regardless, I decided to try roasting some. I read accounts that they have a unique buttery, smokey flavor. What's not to like, I thought.

I was sorely disappointed. There was little flavor and they had no physical substance - thin and flimsy. I had trouble separating the "meat" from the skins. Considering the amount of liquid they lost, I'm guessing I over-roasted them. Maybe I needed to go hotter and quicker. I may have baked rather than roasted them.

I will check out Kent Rollins' video and probably take another run at this before the season ends. Any advice on what I did wrong, please chime in!
Click to expand...

Yes, a hot fire. You just want to lightly char the outside, like a grilled hot dog. Keep turning them. A couple of minutes on the grill is all you need. Put them ib a zip -lock bag, but don't seal it to cool. When cool, the skin will come right off.
 
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